Chuk Waangun

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Chuk Waangun is typically served up in weddings and feasts as a side dish. Learn how to make/prepare Chuk Wangun by following this comfortable recipe.
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 Ingredients Recipe
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• 1/2 kg Brinjals
• 100 gm Tamarind
• 2 tablespoon Sugar
• 1 Cup table mustard oil
• 2 Cloves
• A pinch of asafoetida
• 1/2 tablespoon Cumin seed
• 1 tablespoon Red chilli powder
• 1 tablespoon Turmeric
• 1/2 tablespoon Aniseed powder
• 1/2 tablespoon Garam masala
• 1/2 tablespoon Ginger powder
Cut the stem tips and sepals of Brinjals.
Slice them lengthwise into 4-8 pieces.
Wash and put in a colander to drain water.
In the meantime, soak the tamarind in one cup of boiling water.
Mash it and take aside the pulp by straining.
Heat oil in a 'Kadahi' on normal burn and deep fry the Brinjal slices.
Fry the pieces uniformly until golden brownish colour.
Remove the pieces from ‘Kadahi’.
Reduce the burn and add cloves, cumin seed and asafoetida.
Stir and add reddish chilli powder and turmeric. Pour a tablespoon of water.
Simmer until oil changes coloured and begins separating.
Now pour one cup water and add the tamarind pulp, salt, sugar, aniseed and ginger powder.
Mix well and add the Brinjal slices.
Simmer again for about 20 minutes. Keep turning the Brinjal pieces frequently. Add garam spices when the gravy turns thick. Mix well.
Chuk Wangun is ready to serve.
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